rendering tallow

I have not made this recipe yet, but because of a guest post I'm doing for Ann Marie's CHEESESLAVE blog about real food emergency preparedness (I will link to that post when it comes out), I want to try it soon. So I am posting and will update this recipe and let you know how it turns out. This recipe is also a good mini lesson in how to render fat. The technique would work with either beef fat (tallow or suet) or pork fat (lard).